Black Bean Soup with Fruit Salsa 1/4 cup diced seeded peeled cucumber 1/4 cup diced peeled mango 1/4 cup diced fresh pineapple 2 tablespoons chopped sweet onion 4-1/2 teaspoons lime juice 1-1/2 teaspoons grated lime peel 1-1/2 teaspoons minced fresh cilantro 1/4 teaspoon chopped seeded jalapeno pepper SOUP: 3 bacon strips, diced 3/4 cup chopped red onion 1 Anaheim pepper, seeded and chopped 2 garlic cloves, minced Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Black Bean Soup with Fruit Salsa cont. 2 cups reduced-sodium chicken broth 1 can (15 ounces) black beans, rinsed and drained 4 teaspoons lime juice 1 teaspoon ground cumin 1/2 teaspoon lemon-pepper seasoning 1/2 teaspoon ground coriander For salsa, combine the first eight ingredients in a small bowl; set aside. In a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; saute for 2 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly. Puree half of Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Black Bean Soup with Fruit Salsa the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa. Yield: 3 cups. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008